Separate the wings into drums and flats and add to a bowl. Add 20ml rice wine vinegar, mirin, lemon juice, 30ml light soy sauce, garlic, salt, pepper, 1tsp chilli flakes and MSG. Marinate for 10 minutes
Sprinkle 4tbsp cornflour over the chicken
Heat the oil to 170C and add the chicken and cook until slightly darker than golden brown, remove and drain
Add pineapple juice, brown sugar, ketchup, 60ml rice wine vinegar and 60ml light soy sauce to a pan
Heat until just before boiling and add the chilli flakes.
Combine 4tsp cornflour with 6tsp water. Add to the sauce once its boiling, reduce the heat and stir until the thickens
Pour sauce over the drained wings and toss, serve and enjoy